chicken curry waffles
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This was a good idea.  I’m obsessed.  The waffles are gluten free of course.  You can easily heat (crisp) them up the next day in a toaster too- so make extras!

recipes-

 

Chicken Curry-

Ingredients-

2 pounds boneless skinless chicken breast cut into 1 inch pieces

2 teaspoons salt

1/2 cup canola oil

1 1/2 cup chopped onion

2 Tbsp minced garlic

1 Tbsp minced ginger

1 Tbsp madras curry powder

1 tsp. ground cumin

1 tsp. ground turmeric

1 tsp. ground coriander

1 tsp. cayenne pepper

1 can crushed tomatoes (15 ounce) or 1 pound fresh tomatoes chopped

1 cup plain yogurt

2 Tbsp fresh cilantro chopped

1 tsp. salt

1/2 cup water plus 1 Tbsp water

1 tsp. garam masala

1 Tbsp fresh squeezed lemon juice

 

 

Directions:

 

1. Sprinkle chicken breasts with 2 tsp. salt.

2. Heat the oil in a large skillet over high heat and partially cook the chicken in the hot oil until fully browned. Transfer to a plate and set aside.

3. Reduce heat in skillet to medium/high. Add the chopped onion, garlic and ginger and cook until the onion turns translucent (about 8 minutes). Stir in the curry powder, cumin, turmeric, coriander, cayenne and 1 Tbsp water.  Mix the tomatoes. yogurt, 1 Tbsp chopped cilantro and 1 tsp. salt into the mixture.  Add your browned chicken back to the skillet.  Pour 1 cup of water into the skillet, bring to a boil, sprinkle with garam masala and 1 Tbsp chopped cilantro and reduce to medium. Cover skillet with a lid and simmer until the chicken breasts are fully cooked.  An instant read thermometer should read 165° F when inserted into the chicken.  sprinkle with lemon juice just before serving over waffles!

 

Best Gluten Free Waffles-

Ingredients-

2 cups Bob’s Red Mill all purpose flour (best if you add 18% cornstarch to the flour)

1 tsp. xantham gum

1/4 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 1/2 cups Kellogs Brown Rice Crispies

13 fl. oz milk

7 Tbsp canola oil

2 eggs separated

 

Directions:

 

1.  Preheat and oil your waffle iron.  I set my Cuisinart to #4 heat setting

2. In a large mixing bowl, place flour, xanthan gum, sugar, baking powder, baking soda and salt.  Whisk to combine.  Add the Brown Rice Crispies and combine.  In a separate bowl, place the milk, oil and egg yolks and whisk to combine.  Make a well in the center of your dry ingredients and pour the milk mixture into the well.  Mix to combine well.

3. Use a mixer to beat your egg whites into soft peaks.  Fold the egg whites into the entire mixture gently, until just incorporated (gentle white streaks in batter).

4. Ladle a cup or so of your batter into the preheated waffle iron and spread batter evenly over iron leaving a bit of room from the edges).  Close lid and cook for 4 minutes.  Consider your first waffle a test, mine took exactly 4 minutes to be perfectly cooked.  You want them well browned and crispy.  Serve immediately or keep warm in oven.  As I mentioned, they crisp up best the next day in the toaster on low.  Cool them completely before individually wrapping in foil for fridge storage.  You can freeze them too!

 

 

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